Food science and food technology are related fields, but they have some distinct differences.

Food science is the study of the physical, biological, and chemical makeup of food, and how to process, preserve, and package food products. Food scientists use scientific principles to understand how food behaves and how to create new food products or improve existing ones. They may also study the sensory properties of food, such as taste, texture, and appearance, and work to optimize these attributes in food products. Food scientists typically have a background in chemistry, biology, or microbiology.

Food technology, on the other hand, is the application of food science to the development, preservation, packaging, and distribution of food products. Food technologists work to turn the research and development done by food scientists into commercial products. They are responsible for developing new food products, improving existing products, and ensuring that food products are safe and meet quality standards. Food technologists typically have a background in food science or food engineering.

Generally speaking food science is a scientific discipline that yields facts, processes and ultimately knowledge whereas food technology is the application of that knowledge to the production and processing of food products for commercial use. Both fields are essential for the food industry, but they have different focuses and require different skill sets.

Some Resources:

The Institute of Food Technologists

Journal of Food Science and Technology

Food Safety, Science and Technology Links